sourdough bread stays flat although it used to turn out perfectly fine.
Hey there, I could use some help with my sourdough bread.In the first picture, you can see my first try after developing a...
Going local
Bacchus Marsh baker, Jordan Walls, and Trentham baker, John Reid, are working with neighbouring farmers and changing the...
Help!
My sourdough is a brick! This is my fourth attempt and each behaves similarly.it passed the leaven test, rose well on the...
Retarder/Proofer question
Does anyone have a simisla quite old Retarder/Proofer for SinMag? I just got hld of it second hand and it does not have a...
Reviving a year old starter
Hello,i am an amateur soughdough baker. I had a starter that I made my own. I cooked a lot of loaves with it and was...
weird sourdough starter. Is it ok?
Hi. Im making sourdough starter for the first time. It’s currently on day 3 but it has that weird purple color on top and...
My first loaf failed
Can someone tell me what went wrong? I'm really new to making sourdough. I have made a strong starter from scratch by mixing...
Overactive starter on day 2?
I’m brand new to sourdough and just started my starter yesterday. (1/2 water and 1 cup whole white wheat flour) I...
Strong wheat flour in Perth
Hi everyone!Don’t know whether here is the right place to ask, I am a foreigner and not familiar with the flour suppliers...
Sourdough Starter
Good day!I've been trying to make a sourdough starter with Unbleached White Flour for about 3 weeks. I created 2 batches feeding in a 1:1:1 ratio by weight of Starter:Water(Carbon Filtered):Flour, every 24 hours. After about 12 days, I see less than 10 small bubbles at the end of the last 3 days,...
Advice on starter - apple or not?
Hello! I’m new to this forum and have never made sourdough bread before but am keen to get started. I’ve been reading various methods of making a starter and some (e.g. Paul Hollywood) suggest adding an apple while others say additions of this kind simply aren’t necessary. What are your...
Sourdough starter - Parmesan smell
I've been following thekitchn's sourdough starter recipe - 4 oz ap flour + 4 oz water daily for 4 days, and should be ready to use on day 5. Day 2 it smelt like vomit, but I forged ahead, and day 3 it smelt like nail varnish, so I thought I was getting somewhere. Day 4 it had a layer of water on...
Poor rising in warm weather
I have been baking sourdough for a number of years mostly very successfully. In recent weeks during the hot weather I have had some disasters. I prove the dough overnight and that rises as normal but then I shape it the next morning to bake in the afternoon and this second rise has typically been...
Cast Iron Pot
About to buy a Cast Iron pot for baking.Is there a difference in getting a traditional Cast iron pot and a cast iron pot that has enamel on the exterior and interior? or is the only difference in one being easier to clean than the other?...
Whole Wheat Sourdough Starter - A Photolog
https://stanton-finley.com/weblog/sourdough-starter.html...
What Happened To My Starter?
Info: - I feed it every 8-14 hours, maybe about once or twice a day. - It is kept on a counter in 80-90F temperature (Average of 80 due to the AC) - First time making a sourdough starter - I switched the jars several times to prevent anything to grow on the sides...
Sourdough starter
Hey all!im new to the sourdough world and very eager to learn and start baking!! I started my starter 3 days ago and fed it this morning 100g equal parts flour and water and by six today it was more than double the amount and overflowed. I just checked now before I went to bed, again almost going...
Help!
Can I revive a sourdough starter hidden in my refrigerator for 10 years by feeding it. It looks creamy white with a brownish liquid at the top? I have not had the nerve to open it. Do I try to bring it back or do I toss it?...
Hard crust
I've baked sourdough bread now 4 separate times, and the crust is too hard. Even on the bottom, which this last time I used a loaf pan. I'm at my wit's end trying to figure out why, but I've already decided the next time I bake. I'm using milk instead of water. Any other ideas?...